Rolled Veal

Ingredients

• shoulder and loin of veal
• forcemeat (see Index)
• cornflour
• browning

Directions

1. Bone the shoulder and loin of veal and flatten it.

2. Spread a thick coating of forcemeat over the veal.

3. Roll the veal and bind it with broad tape.

4. Stew the rolled veal very slowly for four hours.

5. Unbind the veal, place it on a dish, and pour gravy over it.

6. Color the gravy with browning and thicken it with cornflour.